MEXICAN MEATBALLS IN CHIPOTLES SAUCE

MEXICAN MEATBALLS IN CHIPOTLES SAUCE

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • FOR MEATBALLS:

  • lbs. lean ground beef, pork and veal mixture

  • 1

    cup bread crumbs

  • ½

    cup milk

  • 2

    eggs, lightly beaten

  • 2

    tsp. chili powder

  • 1

    tsp. onion powder

  • 1

    tsp. garlic powder

  • tsp. salt

  • ground cumin

  • FOR SAUCE:

  • 1

    can (28 oz) fire roasted crushed tomatoes (can use Mexican/salsa style)

  • ½

    cup low-salt or homemade chicken broth

  • 3

    garlic cloves

  • 1

    tsp. dried oregano or 1 Tbs. fresh oregano

  • 3

    chipotles in adobo, chopped

  • 1

    can (14 oz) can pinto beans

  • GARNISH: Sour cream, shredded cheddar cheese, or chopped cilantro.

  • SPECIAL EQUIPMENT: Slow Cooker.

Directions

FOR MEATBALLS: * In a large bowl, combine ground meats, bread crumbs, milk, eggs, chili powder, garlic and onion powder and 1 tsp. each of the salt and cumin. Form into meatballs using about 2 Tbs. each FOR SAUCE/ASSEMBLE: * In a large Slow Cooker combine tomatoes, broth, garlic, oregano, chipotles and remaining 1/2 tsp. of the salt and cumin. Add meatballs and cook in the Slow Cooker on high for 2 to 3 hours. * Remove sauce into a large sauce pan and add pinto beans. Reduce sauce until thick and slightly reduced (about 15 minutes). Add meatballs to sauce and heat thoroughly. Top with cheese, sour cream, or cilantro.


Nutrition

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